But this week, was different, she went off to a be in a wedding, so hasn’t been home for a few days, and I knew I couldn’t eat all the carrots. We had gotten a huge bunch from the CSA, and I had taken extra from the bounty table, forgetting she was going to be gone.

shredding carrots

So, to the recipe books, but I didn’t want to make carrot cake. I also wanted to use my mini-Cuisinart.

I finally found a carrot spice muffin recipe in the Gluten Free Baking Classics book, which I got recently, but hadn’t made anything from.

Did I alter the recipe. That I did. I almost wish I had altered it more, as it wasn’t quite as spicy as I like it.

Instead of 2 cups of brown rice flour, I used on cup of white rice flour and one cup of coconut flour, which I have been using more and more. The rest of the recipe I followed, but I didn’t put in sweetened coconut, as I figured I had the flavor already, and I used olive instead of canola oil, and 3 large eggs instead of two, because the mix seemed to dry. I also left out the walnuts.

Carrot muffins

So here are the ingredients I used:

• 1 cup coconut flour, 1 cup white rice flouer
• 2/3 cup raw sugar
• 1 Tbs baking powder
• 1 tsp baking soda
• 2/3 tsp xanth gum
• 2 teaspoons cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 2 cups of shredded carrot
• 1/2 cup of half and half
• 1/2 cup of olive oil
• 3 large eggs
• 1 tsp vanilla.

Mix the dry together and mix the whet together then combine them, and put them in the muffin pan, which I did, and cook at 350 for about half an hour.

As I said, they weren’t bad. I think if I made them again I would add more spices.